Wednesday, February 27, 2013

February 27, 2012

Paco and Lola Albarino, Spain and Morgan Twelve Clones Pinot Noir, California 
and four courses

  pan seared wild caught USA scallops
 tossed with  house made pasta,

 Beau Solais Farm oyster mushrooms and City Bitty Farm argula

 Two Sisters kale, City Bitty Farm macro spinach,

all natural feta and toasted almonds drizzled with and organic lemon vinaigrette

   braised Windhaven shortribs with Boulevard Bully porter glaze over roasted Wood Mood Garden potatoes

Thane Palmberg Farm sweet potato cake

slathered in a rich boiled icing

February 20, 2013

Amigoni Urban Winery Viognier, Kansas City and Morgan Pinot Noir, California

 and four courses


  wild caught USA scallops over pan warmed organic spinach, roasted apple and house made bacon from  Windhaven Farm pork on a pool of bacon cream sauce

 our classic blue bird salad

organic mixed greens tossed with blueberry vinaigrette, Maytag blue cheese and Missouri Northern pecans 

   New Grass Bison Bourgogne in a rich red wine mushroom sauce over

house made pasta

beet velvet cake

Wednesday, February 13, 2013


Domaine Eden Chardonnay, California and
Amigoni Urban Winery Cabernet Sauvignon, Kansas City and
four courses

  pan seared farm raised Idaho rainbow trout over a winter vegetable hash with a creamy sherry butter sauce

 Two Sisters Farm greens
tossed with toasted almonds, fresh orange slices and red  wine vinaigrette

mock surf and turf
Good Nature Family Farm tenderloin with butter poached Wakarusa Farm Lion’s Mane mushrooms and sautéed winter greens, drizzled with a hearty red wine demi

dark sweet cherries on flourless chocolate cake

Wednesday, February 6, 2013

February 6, 2013

Gilbert PICQ & ses Fils Chablis, France and
McKinlay Pinot Noir, Oregon and
four courses

  Thane Palmberg Farm sweet potato gnocchi with a KC Buffalo bison sauce

  roasted beet tar tare, whipped feta and toasted Fervere Bakery ciabatta

pan seared farm raised Idaho rainbow trout drizzled with a sherry ber banc over organic acorn squash barley risotto

white wine poached pears with a chocolate mousse